Pepita Corn Bread
- 1 1/2 cups all-purpose flour (6 3/4 ounces)
- 1 1/2 cups cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups low-fat buttermilk
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 large eggs
- Cooking spray
- 1/3 cup pumpkinseed kernels
- Preheat oven to 350u0b0.
- Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, and salt in a large bowl. Combine buttermilk, oil, honey, and eggs. Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Spoon batter into an 11 x 7-inch baking dish coated with cooking spray.
- Sprinkle batter evenly with pumpkinseeds. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Serve warm.
flour, cornmeal, baking soda, salt, lowfat buttermilk, olive oil, honey, eggs, cooking spray, pumpkinseed kernels
Taken from www.myrecipes.com/recipe/pepita-corn-bread (may not work)